Salmon and Plaice Ravioli with Basil Sauce

[Fish and Shellfish]

1 egg quantity pasta dough

FOR THE FILLING

55g/2oz salmon fillet, skinned

55g/2oz plaice fillet, skinned

5mm/¼in piece of fresh root ginger, peeled and grated

a squeeze of lemon juice

salt and freshly ground white pepper

1 egg white

120ml/4fl oz double cream, chilled

½ teaspoon ground mace

FOR THE SAUCE

170ml/6fl oz extra virgin olive oil

1 large clove of garlic, peeled and very thinly sliced

2 tomatoes, peeled, deseeded and finely diced

1 squeeze of lemon juice

10 fresh basil leaves, torn

1. Make the pasta and leave to relax, covered in cling film.

2. Put the salmon, plaice, ginger and lemon juice into a food processor and chop finely, then push through a sieve (this will be quite a task).

3. Put the fish into a bowl. Season with salt and pepper and put in a roasting pan of ice to keep chilled. Beat well, gradually adding the egg white, then the cream, make sure the mixture does not become too runny. Season to taste with mace, and if necessary more salt and pepper. Refrigerate until ready to use.

4. Roll out the pasta very thinly into a square. Brush lightly with water. Place teaspoonfuls of filling at intervals of 3 cm/1½in in even rows over half the pasta. Fold the other half over and press firmly all around the mounds of filling. Cut between rows. Make sure the edges are sealed. Set aside.

5. Put a large pan of salted water on to boil.

6. Make the sauce, heat the oil in a saucepan, add garlic and cook very slowly for about 3-4 minutes.

7. Add the tomatoes, lemon juice, salt and pepper. Warm through for 2 minutes, then add basil.

8. Cook the ravioli in the simmering water for 3-4 minutes. Drain well.

9. Serve the ravioli with the basil sauce drizzled over the top.